Som

No, I don’t think there’s any similarity between my favorite Japanese food and Korean food. The former I think is simple and artistic, the latter leans more on the “eclectic.” Maybe it’s because my tongue is not yet attuned to Korean food. There’s always an element of surprise whenever I munch on kimchi, or marvel at the variety of sauces, dips and veggies laid out before me, like an intricate ceremony.

It certainly felt surreal when I visited The Pork Room in Malate (it was on Jorge Bocobo, I think). As far as I know this Korean hole-in-the-wall is not listed in any mainstream directory and there wasn’t even any signage that said it’s The Pork Room. My host was just willing to translate the Hangul script to me. When we went inside, there were murals of happy piggies and only six or so items on a blackboard announcing the menu.
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Good mawning! Toni tagged us BloggingBerks for this, and am answering it:) Would also appreciate if you share here some of your answers too:

How do you like your eggs? I love Eggs Benedict. Too bad I don’t get to eat it everyday

How do you take your coffee/tea: Coffee: Brewed. Two sachets brown sugar. A little cream. Tea: I just dunk the tea bag and go!

Favorite breakfast foods: Before, it used to be really heavy stuff like tapsilog and I still occasionally feast on fried tuyo and the works. But on most days, it’s just hard-boiled eggs and banana.
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Grilled_seafood_on a boat

“Sutukil” is the compressed Cebuano term for sugba, tula and kilaw. Sugba or inihaw means broiling fish or seafood over charcoal. Tula or tinola means to cook same seafood in boiling water with spices and seasonings. Kilaw on the other hand is to prepare fish fresh and let it cook itself in its own mixture of native vinegar, onions, garlic and pepper.

Even though I haven’t been to the Sutukil complex in Cebu,I was glad to find out that there’s a restaurant similarly named in Manila and adopting the same concept. The one in at the Mabuhay Manor Hotel is a poolside affair where you get to choose your fresh seafood in a glass window and have it cooked in front of you by the chef.
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krispykreme

Even though am a vedy hearty eater, doughnuts aren’t really my thing, maybe because I really don’t have a sweet tooth and I know for a fact that those rounded holes pack a gazillion calories. But a piece of good news sent to me by cabalen Spanx sure got me excited:
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Call me clueless, but it was my first time to try Manila Chinatown’s famed estero cuisine during our food trip last Saturday and I absolutely loved it. Thanks to Eric for pointing out the nondescript row of eateries to me which is located along the river; hence the name estero or estuary, I suppose.

Seaside restos – where you buy the goodies fresh and have them cooked before your eyes- have mushroomed in Manila but the one in Ongpin estero remains. What I really dig about the place: it was dirt cheap!
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